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Monday, April 25, 2011

As I wrote in this recent article for Alive magazine, there are some big nutritional perks that come with grabbing a handful of dried fruit for a snack. And there are plenty of ways to incorporate dates, goji berries, dried tart cherries and others into recipes such as the ones below I developed for this piece. Psst...the hazelnut pancakes will rock your breakfast world.

Preheat oven to 400 degrees. Mix together maple syrup and butter and brush half the mixture over the squash flesh. Place squash on a baking sheet, tent with foil and bake until flesh is tender, about 1 hour.

Meanwhile, heat 2 teaspoons vegetable oil in a medium sized saucepan over medium heat. Add onion and cook 3 to 4 minutes, or until softened. Add garlic, rice, lentils, cranberries, apricot, walnuts, half the thyme, and salt and pepper, to taste. Pour in 2 cups water. Bring to a boil, reduce heat and simmer covered until rice and lentils are tender and water is absorbed, about 40-45 minutes. Add more water during cooking as needed.